|3 medium size Onions, finely sliced|
|1/2 cup Gram Flour (Besan Flour)|
|1/4 cup Rice Flour|
|1 teaspoon grated Ginger|
|5-7 Curry Leaves, chopped, optional|
|1/2 teaspoon Red Chilli Powder|
|A pinch of Baking Soda (soda-bi-carbonate)|
|2 tablespoons finely chopped Coriander Leaves|
|Oil, for deep frying|
|Salt to taste|
- Take sliced onion in a large bowl.
- Add gram flour, rice flour, ginger, curry leaves, red chilli powder, baking soda, coriander leaves and salt.
- Mix well using spoon and keep aside for 10 minutes.
- Add water little by little (approx. 1/4 cup) and mix all the ingredients such that sliced onion is coated well with flour batter. Do not add more water unless required – if batter becomes too watery or thin then pakodas will not turn crispy.
- Heat oil in a deep pan over medium flame. Check whether oil is sufficiently hot or not by dropping a pinch of mixture in hot oil – if it comes upward immediately, then oil is sufficiently hot for deep frying. Take small portion of mixture in the hand and gently drop 3-4 small fritters into the oil and deep-fry until they turn golden brown in color – keep stirring occasionally in between so that they cook evenly and keep heat/flame to medium.
- Take them out using slotted spoon and drain excess oil. Place them on paper towel in a plate to absorb excess oil. Repeat the process for remaining batter and deep-fry in batches. Do not over crowd the oil with onion fritters, this will help them cook evenly.
- If you want to prepare pakoda once and enjoy over 1-2 days then do not add any water in step-4 while preparing batter. The water released from sliced onion will be sufficient to coat onion with the mixture. If required, add only 1-2 teaspoons water.
- Do not fry them over low flame, it will make them soggy and absorb too much oil.
- For variation, add finely chopped potato in step-2 while preparing batter.